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Chefs Get Fired Up About Dishes Coated in Ash -

Stashed in: Good Eats!

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This food would be amazing with Malbec!

It's funny because I used to accidentally get the ash effect when I was bad at grilling.

But I suppose there's a real technique to getting the right flavor:

The ash's fresh-from-the-fire flavor, said Mr. McClelland, in the midst of a recent morning burn, "awakens that primal, caveman part of your brain."

Sounds like it would be good paired with the right beer, too.

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